Summer Fruit Wild Rice Salad

Summer Fruit Wild Rice Salad

We use grapes and Goldenberries here to really capitalize on some punched up summer flavor, but you could also use other fruits as well, like peaches or apples.

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2/3 cup blanchced slivered Almonds

¼ cup Olive Oil

3 Tbsp White Balsamic Vinegar

1½ tsp Dijon Mustard

¼ cup Shallots, minced

1 tsp Sea Salt

2 cups cooked Wild Rice, cooled*

5 oz. Baby Arugula

2 Tbsp Fresh Parsley, minced

2 cups seedless Grapes, halved

½ cup Navitas Organics Goldenberries


Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through until golden brown and fragrant, about 8–10 minutes. Let cool, then coarsely chop the nuts.
To make the dressing, combine the olive oil, vinegar, mustard, shallots and salt in a small mason jar with a lid. Seal, shake well and refrigerate for a minimum of 30 minutes or until ready to use.
To serve, combine the cooled cooked rice, arugula, parsley, grapes, Goldenberries and almonds. Shake the dressing well and add as much as desired to the salad, tossing everything together.
*Cook the rice according to the manufacturer’s directions. Usually 1 cup of dry rice will yield about 2 cups cooked.
Makes 4-6 servings

Submitted by Julie Morris

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